This classic butter cake is rich, moist, and full of buttery goodness. Simple yet versatile, it’s perfect for everyday enjoyment or as a base for layered cakes and desserts.
Preparation Time: 10 minutes
Cook Time: 45-50 minutes
Total Time: 55-60 minutes
Servings: 8-10 slices
Ingredients:
- All-Purpose Flour: 250 g (2 cups)
- Caster Sugar: 200 g (1 cup)
- Unsalted Butter: 200 g (7 oz), softened
- Eggs: 3 large (80 g each)
- Vanilla Essence: 1.5 teaspoons
- Baking Powder: 1 1/4 teaspoons (7 g)
Directions:
Preheat the Oven:
- Preheat your oven to 180°C (350°F).
- Grease and line a 20 cm (8-inch) round cake tin with parchment paper.
Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. This should take 3-5 minutes using an electric mixer.
Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition to ensure the mixture stays smooth.
- Mix in the vanilla essence until well incorporated.
Sift Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour and baking powder.
Combine Wet and Dry Ingredients:
- Gradually fold the dry ingredients into the butter mixture. Mix gently until just combined, taking care not to overmix to maintain a light texture.
Pour into Cake Tin:
- Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake:
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Serve:
- Once cooled, slice and serve. Enjoy with a cup of tea or coffee or as a dessert topped with whipped cream or fruit.
Serving Suggestions:
- Dust with powdered sugar for a simple presentation.
- Serve with fresh berries and a dollop of whipped cream.
- Use as a base for layered cakes with buttercream or cream cheese frosting.
- Pair with a scoop of vanilla ice cream for a decadent treat.
- Drizzle with chocolate or caramel sauce for added indulgence.
Cooking Tips:
- Ensure the butter is softened but not melted for easier creaming.
- Bring eggs to room temperature for better incorporation into the batter.
- Don’t overmix the batter to avoid a dense cake.
- Use a toothpick to check for doneness; it should come out clean.
- Let the cake cool completely before slicing for clean cuts.
Nutritional Benefits:
- Provides energy from carbohydrates and fats.
- Contains protein from eggs, contributing to satiety.
- A source of calcium if served with dairy-based accompaniments.
Dietary Information:
- Contains gluten, eggs, and dairy.
- Not suitable for vegans but can be adapted with plant-based substitutes.
- Suitable for vegetarians.
Nutritional Facts (Per Slice, based on 10 servings):
- Calories: 280
- Protein: 4 g
- Carbohydrates: 36 g
- Fat: 13 g
- Fiber: 1 g
- Sugar: 18 g
Storage:
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days, bringing to room temperature before serving.
- Freeze for up to 2 months. Wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator.
Why You’ll Love This Recipe:
- Rich, buttery flavor and a soft, tender crumb.
- Easy to make with simple ingredients.
- Versatile base for various cake creations.
- Perfect for celebrations or everyday snacking.
Conclusion:
This classic butter cake is a timeless recipe that combines simplicity and indulgence. Whether enjoyed on its own or dressed up with toppings, it’s a treat that never disappoints. Try this recipe for a delightful dessert that’s as comforting as it is delicious!
Frequently Asked Questions:
1. Can I use salted butter instead of unsalted butter?
Yes, but reduce the salt in the recipe to balance the flavors.
2. Can I substitute caster sugar with granulated sugar?
Yes, but caster sugar dissolves more easily, resulting in a finer texture. If using granulated sugar, beat the butter and sugar longer.
3. Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free baking flour substitute, ensuring it contains xanthan gum for structure.
4. How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly and line it with parchment paper for easy removal.
5. Can I use this recipe for cupcakes?
Yes, divide the batter into a lined muffin tin and bake at the same temperature for 18-20 minutes.
6. Can I add flavor variations to the batter?
Absolutely! Add lemon zest, almond extract, or spices like cinnamon for extra flavor.
7. How do I know if my cake is done baking?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.
8. Can I freeze the cake?
Yes, wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months.
9. How do I ensure my butter and sugar cream properly?
Use softened butter and beat until the mixture is pale and fluffy, about 3-5 minutes.
10. What can I do if my cake turns out dense?
Ensure you don’t overmix the batter and that your baking powder is fresh for proper leavening.